News and Events

CERCLE V, Published on 3/5/25

Cercle V Calendar x Sean HU

"The Langham Shenzhen Signature Cake" by Sean HU, Executive Pastry Chef at The Langham Shenzhen in China.

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CERCLE V, Published on 3/1/25

Cercle V Calendar x David Pierre

"Flame" by David Pierre, Executive Pastry Chef at Grand Hyatt Incheon, in South Korea.

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CERCLE V, Published on 2/10/25

Cercle V Calendar x Maïlys Dindin

"La Cabosse" by Maïlys Dindin, Pastry Chef at Auberge de Cercoux.

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CERCLE V, Published on 2/10/25

Cercle V Calendar x Alexandra Fortunato

"La Couronne" by Alexandra Fortunato, owner and Pastry Chef at Declaire in Italy.

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GASTRONOMY, Published on 2/7/25

MENA’s 50 Best Restaurants 2025: celebrating culinary excellence

On January 28, 2025, Abu Dhabi became the epicenter of gastronomy as it hosted the fourth edition of MENA’s 50 Best Restaurants. This prestigious event, once again showcased the remarkable talent and diversity of the Middle East and North Africa’s vibrant dining scene. Valrhona was proud to be th...

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CERCLE V, Published on 12/4/24

Cercle V Calendar x Nicolas Guercio

What inspired me is this granularity that brings a 'flaky' texture when worked very finely. I also love its 'earthy' look that gives it a raw edge. These words from Nicolas Guercio, Pastry Chef at Hôtel Lutetia Paris, resonate with passion when he talks about Oqo 73%.

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EVENTS, Published on 12/2/24

Sirha 2025: Get all the details for our schedule of special events

Valrhona is one of Sirha's long-standing partners and has prepared a special schedule for the event. Come and explore our latest innovations, meet passionate experts and share moments of inspiration with special guests.

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Published on 11/4/24

Christmas 2024 The Mahery Yule Log by l'Ecole Valrhona

L'Ecole Valrhona is proud to reveal its Yule Log for 2024! This is a unique creation combining tradition and technical prowess, and named "Mahery"

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CERCLE V, Published on 11/4/24

Cercle V Calendar x Andreas Vasiliadis

Revisiting classics with boldness is the essence of creativity in pastry. Andreas Vasiliadis, Pastry Chef at Post Lech in Austria, innovates while respecting traditions, especially with his latest creation, "Le quetsche chocolaté," a modern interpretation of the famous Austrian dessert "Kaisersch...

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CERCLE V, Published on 10/1/24

Cercle V Calendar x Leif Besselmann & Ioannis Versakis

Oqo 73% chocolate harmonizes perfectly with love, time, and passion. Chefs Leif Besselmann and Ioannis Versakis, from the renowned Dallmayr-Pralinenmanufaktur in Germany, have crafted the praline "Reggio Emilia" coated with our whole-bean chocolate.

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